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Sharon's Peanut Butter Fudge Bars
1 package yellow cake mix
1 cup creamy
peanut butter
1 egg
½ cup vegetable oil
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips
2
tablespoons butter or margarine
In a bowl, combine cake mix, peanut butter, egg and oil. Press two-
thirds of the
mixture into a greased 13x9 baking pan. Bake at 350
degrees for 10 minutes. Cool for five minutes
In a heavy saucepan,
heat the milk, chocolate chips and butter over
low heat; stir until blended. Pour over crust. Sprinkle with
remaining
crumb mixture. Bake for 20-25 minutes or until golden
brown. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen
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KATHY'S HOLIDAY GREENS SALAD
Salad
ingredients:
Mixed greens
1 pint sliced strawberries
½ c pecans, coarsely chopped
2
T butter
TO MAKE:
Wash and prepare greens.
Clean and slice berries. Set berries aside. Toast pecans in butter in 350° oven
until lightly toasted brown. Set aside. When ready to serve, toss
greens, berries and pecans in salad bowl.
Dressing ingredients:
1/3 c red wine vinegar
1 T minced onion
¼ tsp salt
¾ c vegetable oil
½ c sugar
1 T poppy seeds
1
tsp dry mustard
Mix all dressing ingredients together ahead of time. Shake before serving.
Drizzle on greens. Makes a lightly sweet red-green holiday salad. | |
Amber's Bacon Wrapped Breadsticks
1 cup grated Parmesan
2 teaspoons garlic salt or powder
12 slices bacon
24
(4 1/2-inch) long sesame breadsticks (1 package)
Preheat oven to 350 degrees F.
In a mixing bowl, combine the Parmesan with garlic
salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice
of bacon, starting at 1 end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper,
and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let
cool and serve at room temperature.
PAULA'S EASY BAKE COOKIE BARS
2 tubes of refrigerated cookie dough
1 block of cream cheese
½ c. sugar
1 egg
Preheat oven to 350°
Spread one tube of refrigerated cookie dough in a greased 9x13 cake pan. With
a mixer, mix the cream cheese, sugar and egg. Spread it over the cookie dough. With the remaining tube of cookie dough, break apart and place on top of the cream
cheese mixture. Bake in oven for
30 – 45 minutes until lightly browned.
Amy's Candied Cereal Mix
INGREDIENTS
1
cup packed brown sugar
1/2 cup butter or margarine
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon
baking soda
6 cups rice chex
6 cups corn chex
DIRECTIONS
In a microwave-safe bowl, combine brown
sugar, butter and corn syrup. Microwave, uncovered, on high for 2-1/2 minutes or until sugar is dissolved and corn syrup is
bubbly, stirring frequently. Stir in vanilla and baking soda; microwave 20 seconds longer or until the mixture begins to foam.
In a large bowl, combine the cereals. Add syrup mixture and toss to coat. Transfer to two greased 15-in.
x 10-in. x 1-in. baking pans. Bake, uncovered, at 300° for 30 minutes, stirring every 10 minutes. Remove to waxed paper to
cool. Store in an airtight container. Yield: about 3 quarts.
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